Tropical Fruits & Prawns Salad with Black Pepper-Vanilla Bean Vinaigrette
First of all, i would like to thank everyone who has already submitted their entry for the Vanilla Bean Sampler Giveaway. All i can say is that you’re a bunch of talented people and i’m VERY impressed by your creativity, i’m going to scratch my head real hard next week-end to figure out who’s the winner. Should i stop shaving and start drinking NOW? Special thanks to Chris for trying to bribe me with naked pictures of himself but… nahh dude, that won’t work! If you haven’t already done so you can submit your naked …err your entries to: eprivatechef@yahoo.com
Today’s recipe honoring the precious bean is quite unusual but very delicious. This is the Yin & the Yang of salad making and in order for you to understand it properly i have to hypnotise you. Don’t worry it won’t hurt a bit … but you might loose your wallet in the process. Big deal! Now relax and stare at the picture below for a minute.
You are now slowly drifting into a Zen-like state of calm, far from the multitasking and responsibility of daily routine, a haven of peace also known as the ‘Twilight Zen’. In other words, you’re mine, you’re all mine!! Muuaaararrarrgghhh *evil laugh*
- Now imagine the sweetness and acid present in most tropical fruits complementing perfectly the lush meatiness of prawns or lobster. Breath in deeply.
- Add the black pepper-vanilla bean vinaigrette to that thought as something providing a tropical sensuality and a pleasant, cutting heat. Exhale.
- Feel the salty crunch of buttery macadamia nuts adding texture and depth. Breath in deeply.
- Imagine the arugula or watercress and the mint providing the cleansing quality needed to keep the fruit, the prawns and the vinaigrette in perfect balance. Exhale.
Ladies and gentlemen, you’ve just experienced the Yin & the Yang of salad making. Now relax. Take a deep breath. Make sure your clothes are still on. Enjoy life’s little pleasures.
Tropical Fruit & Prawns Salad with Black Pepper-Vanilla Bean Vinaigrette
(serves 4)
For the vinaigrette:
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 3 tablespoons rice wine vinegar
- Pulp of 1 vanilla bean (i use Tahitian vanilla)
- 1 teaspoon freshly ground black pepper
- 1/2 cup canola oil
- 1/4 cup olive oil
For the salad:
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12 prawns, cooked and shelled
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Salt and freshly ground black pepper
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4 cups watercress or arugula, washed
-
1 papaya, peeled, seeded, cut into thick slices
-
1 mango, peeled, pitted, cut into thick slices
-
1 cup pineapple wedges, thin slices
-
1 passion fruit, halved and pulp reserved
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1/4 cup mint leaves
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1/2 cup macadamia nuts, roughly chopped
For the vinaigrette:
Combine all the ingredients in a blender and blend for 30-seconds. Serve immediately or refrigerate for up to 3 days.
For the salad:
- Toss the prawns with enough vinaigrette to coat. Season to taste with salt and pepper
- Toss the arugula or watercress with 1 tablespoon of vinaigrette and season to taste with salt and pepper
- Toss together the arugula or watercress, papaya, mango, pineapple in a medium bowl
- Arrange the salad on each plate. Top with the prawns. Sprinkle with macadamia nuts. Spoon a little more vinaigrette over the prawns. Spoon passion fruit around each plate. Sprinkle each plate with fresh mint leaves. Serve immediately.